Through all the categories, the burgers can be made from beef, veal, lamb or mutton, but must be from an assured source which is compliant with Red Tractor, the Eblex Quality Standard Mark, or an equivalent.

The innovation category is new for 2014 and open to all sectors of the industry, with judges particularly keen to see burgers from single-muscle cuts. This is because research has shown that margin potential can be significantly improved by making burgers from single muscles, such as brisket, rump and chuck.

Hugh Judd, foodservice project manager for Eblex, said: “We are really excited by the introduction of the new innovation category in this year’s Burger Challenge competition and cannot wait to see the range of products entered.

“Over the years we’ve seen a real upsurge in premium burger sales and our research has shown that, by introducing cut-specific burgers, there is real potential to encourage consumers to trade up. Not only that, but it also ensures better carcase utilisation, which delivers an enhanced gross profit margin throughout the supply chain.”

The deadline for entries is 28 February. Entries rewarded with gold status will then be judged in the final, with awards being presented on 4 June.